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Creamy Avocado Soup

A quick and easy no-cook soup, this is remarkably refreshing on a hot summer day. It’s best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. This soup makes a great opener for a Southwestern-style meal of burritos, enchiladas, or the like.

Recipe information

  • Yield

    4 to 6 servings

Ingredients

2 large ripe avocados, pitted and peeled
Juice of 1/2 lemon
1 recipe Vegan Sour Cream (page 7)
2 cups rice milk, more or less as needed
1 medium red bell pepper, finely chopped
2 scallions, green parts only, thinly sliced
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh cilantro or parsley
1 teaspoon ground cumin
1/2 teaspoon good-quality curry powder
Salt and freshly ground pepper to taste

Preparation

  1. Step 1

    Finely dice enough avocado to make 1 cup, then mash the remainder well. Combine the diced and mashed avocados in a serving container and mix immediately with the lemon juice.

    Step 2

    Stir in the sour cream, then enough rice milk to give the soup a slightly thick consistency. Stir in the remaining ingredients and refrigerate, covered, until thoroughly chilled.

  2. Nutrition Information

    Step 3

    Per serving:

    Step 4

    Calories: 326

    Step 5

    Total fat: 24g

    Step 6

    Protein: 7g

    Step 7

    Fiber: 4g

    Step 8

    Carbohydrate: 26g

    Step 9

    Cholesterol: 0mg

    Step 10

    Sodium: 186mg

Vegan Soups and Hearty Stews for All Seasons
TagsCold SoupSoupSoup/StewAvocadoVegetableBell PepperDillHerbs & SpicesParsleyStarterLunchDinnerVeganVegetarianDairy FreeNut FreeGluten FreeEasyQuickNo-CookSummerCookbooks
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